BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL BEANS, LEGUMES & NUTS

BEAN SALAD WITH ARTICHOKE

Ingredients:

As needed EVOO
1 carrot, diced
1 celery rib, diced
1 leek, minced
½ fennel bulb, minced
3 shallots, minced    4 cloves garlic, sliced
1 cup scarlet runner beans, cooked
1 cup other heirloom beans, cooked
½ cup sherry vinegar
1 lemon, zested
1 TBS oregano, minced
2 TBS basil, shredded
Sea salt, ground coriander and pepper
1 lemon juiced
2 artichokes,  grilled

Method:

Heat oil in large sauté pan; add vegetables and cook until aromatic and soft; add beans, zest and herbs; toss to combine; adjust seasonings; remove and chill; add additional oil and juice of lemon to flavor; refrigerate until, needed.  Garnish with artichokes and ricotta salada cheese. Drizzle salad with avocado oil.  Serve with crusty bread.

TO RECIPES

printable page